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Old 04-07-2012, 11:32 PM   #11
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Baby lamb is redundant, just like cheese quesdilla is redundant.
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Old 04-08-2012, 01:32 AM   #12
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Quote:
Originally Posted by Sir_Loin_of_Beef
Baby lamb is redundant, just like cheese quesdilla is redundant.
Unlike chicken quesadilla ;)
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Old 04-08-2012, 05:05 AM   #13
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@ Bill and Buckytom: Happy Easter & T.U. for posts

@ Buckytom: Firstly, thanks for your post. The historical methods of preparing lamb are very common in the Mediterranean ... And wow, this lamb is melt in mouth to die for ... a family tradition for Easter ...

@ Bill: To kick off with, Please excuse the haphazardness with my Italian fused with Spanish. PIAMONTE IN SPANISH IS PIEMONTE IN ITALIAN ...

Speaking of Abruzzi D.O.C. reds: Here are two that we are going to have with our roast lamb for lunch; Pie delle Vigne, Montepulciano dŽAbruzzi, Cera Suolo and Corasuolo Camillo Montorri of same D.O.C.

There is a tremendous amount of enological upgrades and improvement in this regionŽs red wines. They are full bodied, smooth as velvet and have earthy smoke and ripe fruit aromas ... Exemplary.

Tabacchi = tobacco goods

Tabacco = tobacco

I should have looked up the expression before writing you ... Sal = salt in Spanish ... Did not catch: Taxes on salt ...


Happy Easter, and thank you for the coaching correction.

Margi Cintrano.
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Old 04-08-2012, 05:11 AM   #14
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@ Sir Lion Beef,

Happy Easter ...

Firstly, we could never compare a traditional Mediterranean dish steeped in hundreds of years of history, to a quesadilla ... They are incomparable at best and I like quesadillas and most Mexican regional cuisines.

Secondly, there are those who uphold and respect family traditions and thus, for us, once a year or twice, having roast lamb is not redundant.

Have a nice Holiday.
Margi. Cintrano.
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Old 04-08-2012, 06:57 AM   #15
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@ Bill,

Vitners and wineries are undergoing change ... so it all depends, if you are visiting a global exporter or a tiny winemaker, who shall do that --- the flask filler upper ...

Normally, we do get tastings with a Meze or Tapa, at the wineyards we visit ... and its wonderful --- I prefer making an appointment as a journalist and visiting a Vitner with a name and face, and who is interested in the meeting. I have interviewed many enologists and it is a fascinating subject.

Margi.
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Old 04-08-2012, 07:03 AM   #16
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Quote:
Originally Posted by Margi Cintrano View Post
@ Buckytom: Firstly, thanks for your post. The historical methods of preparing lamb are very common in the Mediterranean ... And wow, this lamb is melt in mouth to die for ... a family tradition for Easter ...

@ Bill: To kick off with, Please excuse the haphazardness with my Italian fused with Spanish. PIAMONTE IN SPANISH IS PIEMONTE IN ITALIAN ...

Speaking of Abruzzi D.O.C. reds: Here are two that we are going to have with our roast lamb for lunch; Pie delle Vigne, Montepulciano dŽAbruzzi, Cera Suolo and Corasuolo Camillo Montorri of same D.O.C.

There is a tremendous amount of enological upgrades and improvement in this regionŽs red wines. They are full bodied, smooth as velvet and have earthy smoke and ripe fruit aromas ... Exemplary.

Tabacchi = tobacco goods

Tabacco = tobacco

I should have looked up the expression before writing you ... Sal = salt in Spanish ... Did not catch: Taxes on salt ...


Happy Easter, and thank you for the coaching correction.

Margi Cintrano.
Salt taxes have been a part of Italian culinary life, indeed global culinary life. Salt taxes in Italy were a burden to the populous even in ancient Roman times but came to a head in the Renaissance. For a complete picture consult: Papal banking in Renaissance Rome: Benvenuto Olivieri and Paul III, 1534-1549 by Francesco Guidi Bruscoli, chapter 7, pages 145-153.
Until 1975, in Italy this tax was collected through fiscal monopolies and the imposition of import customs. The State had a monopoly on the manufacture and sale of salt, and fixed the final market price, which included the tax rate of about 70% of the selling price. Discount prices were fixed on salt for agricultural and industrial uses, while its production was tax-free in Sicily, Sardinia and in the towns of Olivigno and Campione d'Italia.
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Old 04-08-2012, 07:12 AM   #17
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@ Bill,

Thank you kindly for your history buffery ... Since we have just bought the Condo, in late 2011, I had not been aware of the Salt Taxes, as The Vet handles this sort of thing ...

Spain does not have this Tax in Madrid as Madrid does not produce salt.

The Vet handles these kinds of things --- I handle others ... He had read your post a few minutes ago ...

It is quite interesting ... salt tax, cigarette tax, wine tax, beer tax, paper goods tax, toilet paper tax, Pampers tax, Kleenex Tax ...

Now that the country is part of the EU, things are quite different here ---

Well, thanks for the buffery.
Happy Easter Sunday,
Margi.
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Old 04-08-2012, 07:48 AM   #18
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Bulk wine-
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Old 04-08-2012, 07:56 AM   #19
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Bill,

This must be some wonderful red wine ... Yes ?

Thanks for posting photo ...

Margi.
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Old 04-08-2012, 08:04 AM   #20
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Originally Posted by Margi Cintrano View Post
Bill,

This must be some wonderful red wine ... Yes ?

Thanks for posting photo ...

Margi.
A quite affordable every day substitute for aqua minerale-
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